March 2017

Stinky Cheese

March 2, 2017

We all know someone who claims “the stinkier the cheese, the better!”. And this can be absolutely true!… to many, stinky cheeses have wonderful ‘robust’ appeal. And being the case, it can be surprising that all cheeses start out in basically the same way. Using rennet, milk is separated in to curds (the solid) and […]